Bolo Rei - Portuguese Kings Cake
From gourmetana 14 years agoIngredients
- yeast shopping list
- 25g active yeast shopping list
- 2 tsp granulated sugar shopping list
- 100g all purpose flour shopping list
- 75ml warm water shopping list
- Dough shopping list
- 250g finely chopped assorted crystallized fruit shopping list
- 100g seedless raisins shopping list
- 1 tsp finely grated lemon rind shopping list
- 1 tsp finely grated orange rind shopping list
- 2 tablespoons port wine shopping list
- 1 tablespoon rum shopping list
- 150g butter shopping list
- 150g granulated sugar shopping list
- 3 eggs shopping list
- 2 egg yolks shopping list
- 600g all purpose plain wheat flour shopping list
- 75ml warm milk shopping list
- 50g chopped almonds shopping list
- 50g chopped walnuts shopping list
- 25g pine nuts shopping list
- a dried broad bean (fava) wrapped in greaseproof paper (optional) shopping list
- a small coin or other trinket (wrapped in greaseproof paper (optional) shopping list
- Topping shopping list
- Crystallized fruit of your choice, such as pineapple, cherries, or figs shopping list
- 1 egg shopping list
- icing sugar shopping list
How to make it
- Prepare the yeast mixture
- In a small bowl mix together the yeast, sugar and flour and enough warm water to create a smooth dough. Cover and set aside to rise in a warm place for about 30 minutes or until it has doubled in size
- For the Dough
- In another bowl add the chopped cristalized fruit, raisins, grated lemon and orange peel, port wine and rum. Leave the fruit to soak up the liquid while you prepare the dough.
- In a large bowl beat the butter and sugar together with an electric mixer until smooth and creamy. Beat in the eggs and egg yolks one at a time, adding a little of the flour now and then if you feel the mixture will curdle. Using a spoon, gradually beat in half of the remaining flour and the milk.
- Then add the yeast mixture to the dough making sure it is evenly blended together.
- Add the almonds, walnuts and pine nuts and the cristalized fruit mixture.
- Lightly mix in as much of the remaining flour as you need to create a sticky bread like dough and until all the fruit and nuts are evenly covered by the dough.
- Cover and leave to rise in a warm place for about one hour or until it has doubled in size.
- Take the dough and knead for about one minute, then shape into a round loaf and place on a greased baking tray.
- Using your thumbs, open up a hole in the middle of the dough so that you are left with a wreath shape, or crown, about 25cms wide. You can grease a small empty food jar with vegetable oil and place it in the middle of the wreath to keep the hole open while you work on the topping.
- Make a hole with a knife on one side of the wreath and push the wrapped broad bean into the dough. Choose another spot on the wreath, make a hole with the knife and push the wrapped coin into the dough.
- Topping
- Decorate the wreath with a few cristalized fruits. Beat the egg and brush over the wreath. Cover and let rise in a warm place for about one hour or until it has doubled in size. Remove the food jar and bake in a preheated over at 190 degrees C for about 40 mintues or until golden brown. Cool and dust with icing sugar.
The Rating
Reviewed by 5 people-
Adoro bolo rei! Quando estive aí visitando família me fartei de comer!! 5 garfinhos para você
heartbrazil in Bahia loved it -
High 5!
lanabade in Goshen loved it -
High 5!
lanabade in Goshen loved it
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